Abstract:

The raw and cooked vegetables in our diet, along with vitamins A, C, contain potatoes with minerals such as iron, calcium, magnesium. The vegetables that hold an important place in the human diet are also among the rich sources of nitrates. Especially dark green leaves, fiber and rooted vegetables are rich in nitrates. Fruits and seeds have low nitrate content. Nitrate is the natural ingredient of all vegetables and fruits, and is also used as a protective in drinking water and some meat and fish products. The nitrogen compounds (N) in the soil that form the cultivation environment are usually important factors determining nitrate accumulation in plants, nitrogen fertilizer types, moisture content, heat, dry state, storage conditions, geographical area and harvest season. Like among the plant species, the nitrate intensity found in the plant’s roots, bodies, leaves, fruits and seeds also shows significant differences. Nitrits are usually found in very low levels in vegetables. However, the amount of nitrate in vegetables can increase due to poor storage conditions. When nitrates and nitrates are taken in low doses, they have no adverse effects on the human body. But if excessive amounts of nitrate and nitrate are taken into the body in various ways, it can be harmful to human health.

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